MOONG DAL WITH SPRING ONION

Spring onion with moong dal is an amazing side dish made with spring onion greens and cooked in soft moong dal. It does not require a lot of time to prepare and tastes super delicious too. Spring onion dal can be made using any lentil or dal or mixed dal. Spring onion gives a nice flavour to this dal. It tastes good with roti/ chapatti or you can serve it as a side dish with dal-chawal. This is an amazing dal preparation with a little crunch of spring onions  and rich pack of protein and a healthy treat.  If soaked moong dal is used then the recipe is ready in just 5-10 minutes. So let’s see the step by step recipe and if you like it then don’t forget to share your feedbacks.

INGREDIENTS:

1 bunch Spring Onion

½ Cup Yellow Split Lentil/ Moong Dal

1 Finely chopped Onion

2-3 Garlic cloves, chopped

3-4 Green Chillies, chopped

¼ teaspoon Asafoetida

½ teaspoon Turmeric Powder

½ teaspoon  Cumin Seeds

½ teaspoon Mustard Seeds

Salt as needed

1 tablespoon Oil

Coriander for garnishing

METHOD:

STEP 1 – Wash and soak moong dal for 15-20 minutes.

STEP 2 - Wash and finely chop spring onions.

STEP 3 – Heat oil in a pan, add mustard and cumin seeds and let them crackle.

STEP 4 – Add chopped onion, green chillies and garlic cloves and sauté till onion turns translucent and raw small vanishes.
STEP 5 – Add turmeric powder and asafoetida and mix.

STEP 6 – Then add soaked moong dal and mix well. Cook it for 2-3 minutes on low flame.

STEP 7 – Add chopped spring onion and mix well. Cook for 2 minutes.

STEP 8 – Add salt, mix and cover. Cook till dal is cooked properly and spring onion leaves becomes soft.

STEP 9 – Keep stirring so that it doesn’t stick to the bottom.

STEP 10 – If needed sprinkle just a little water[approximately 1-2 tablespoon] and give a nice stir.

STEP 11 – Once done and water is completely absorbed, add some chopped coriander and switch off the flame. Ready to serve.

Serve it as a side dish with your meal and enjoy.

NOTES: *You can try this recipe with other veggies like methi, cabbage, etc.

PALAK/ SPINACH BHAJI / PAKODA

Palak Pakoda.... these crispy spinach fritters are perfect afternoon snack to serve with a cup of tea/ coffee in rainy weather or winter season. It is very easy recipe and requires a few basic ingredients like finely chopped palak, besan flour and few basic Indian spices. These crispy palak pakoda just happened on a weekend when I had some spinach left in my fridge and had to finish it up. I have added some sliced onions to make it crunchy and add some texture.  An uterly unique and delicious snack. The result is a memorable evening that lingers in your memory and your taste buds. These are a wonderful tea time snack recipe and also beest snack food given to kids as soon as they are back from school in the evening. Here I have used finely chopped palak for this recipe but I shall soon going to update another version where you can use the whole spinach leaf to make the pakoda and they also tastes awesome. Follow the given recipe of palak pakoda with step by step photos to make this crispy snack at home.

INGREDIENTS:

2 Cup Spinach/ Palak, chopped finely

1 Cup sliced Onion

2-3 Green Chillies, chopped finely

½ teaspoon Ginger-Garlic Paste

Handful of Mint and Coriander, chopped

½ Cup Besan/ Chickpea/ Gram Flour

3 tablespoon Rice Flour

1 teaspoon Carom Seeds

1 teaspoon Chilli Powder [adjust according to your taste]

½ teaspoon Coriander Powder

½ teaspoon Garam Masala[optional]

Salt as needed

Oil for deep frying

METHOD:

PREPARATION:

STEP 1 – Wash and rinse palak, coriander and mint leaves very well in enough water. Drain completely and chop.

STEP 2 – Take a bowl, add all greens, sliced onion, green chillies, salt, all spice powders and mix very well. Keep this aside for 5 minutes.

STEP 3 – After 5 minutes, mix again and add all flours and mix well. Check the salt and add more if needed.

 Making Pakoda:

STEP 1 – Heat oil in a wide kadai.

STEP 2 – When the oil is hot enough, check by putting a small portion of batter. If it comes over the surface immediately, it means oil is hot. Put the flame medium-high.

STEP 3 – Take some batter in your hand and drop in small quantities.

STEP 4 – Keep stirring and fry until golden.

STEP 5 – Removw with a slotted spoon and drain them on a kitchen towel/ tissue paper and serve hot.

Serve hot palak bhaji/ pakoda with coriander chutney/ tomato ketchup with a hot cup of masala chai / coffee and enjoy.

NAMKEEN KAJU SHAPED PARE / NAMKEEN PARE

Namak Pare or Namkeen Pare is a crispy delicious deep fried savoury Indian snack or crackers. The This masala namak pare are savoury and team up great with thandai during holi or can be served with a hot cup of tea as an evening snack. You can make it in large batch and pack in air tight container are they have a long shelf life and stay fresh for up to 1 month. Namak Pare is a traditional snack made with refined flour or maida and usually made during the festivals, In many families it is a must in the menu chart at the time of holi. Apart from serving a wonderful festive snack, this crispy, flaky, savoury, also makes a perfect tea time snack. The addition of ajwain and kalonji gives a delicate falvour and tempting aroma to classic namak pare recipe. Pamper yourself with this classic namak pare  this monsoon or winter and relish. Here is the detail step by step recipe with pictures.

INGREDIENTS:

2 Cups Refined Flour / Maida

½ tablespoon Kalonji

½ tablespoon Ajwain / Carom Seeds

½ Cup Vegetable Oil [moyan]

Salt as per taste

Oil for frying

METHOD:

STEP 1 – In a mixing bowl, take maida, salt and add kalonji and ajwain to it. Mix well.

STEP 2 – Add vegetable oil in it [moyan] and mix well with your finger tips.

Mix till it looks like bread crumbs. Then take some flour mixture in between your both hands and mash well. [this is very important step, so don’t skip it]

STEP 3 – Now add water in the flour mixture and start making dough.

STEP 4 – Make a smooth and soft dough with it. It should not be too hard or too soft. Cover the dough with damp cloth for 10-15 minutes.

STEP 5 – Knead the dough really well and make it soft. Divide the dough in to 2 portions.

STEP 6 – Then start rolling one portion on a clean kitchen platform with rolling pin. Roll it in ½ inch thickness in an approximate round shape to get thick flaky kaju shaped pare.

STEP 7 – For cutting kaju/ cashew , take a small, clean bottle cap with almost 1-1 ½ inch diameter. [the smaller the diameter, the better shapes you will get.] I have used Appy Fizz bottle cap for this. Sterlize and then use it for cutting.

STEP 8 – Start with the edge, cut crescent shapes from rolled dough with the cap as shown in the picture. 

Keep them aside in a clean plate.

STEP 9 – Now heat oil in a wide kadai on low-medium flame for frying the nakeen pare.

STEP 10 – Add as many as 15-20 kaju in the hot oil depending upon the available space in your kadai.

STEP 11 – Fry them well on medium heat till they turn golden brown and crispy. Turn them in between. You can make and fry in small batches, like roll, cut and fry and then start with the next batch.

STEP 12 – Fry all the kajus and then transfer them on a tissue paper/ kitchen towel to drain excess oil.

Serve them hot or if you want to store them for further use. Let them cool completely to room temperature and then store in an airtight container on the shelf.

NOTES: *When you mash the flour mixture in between your hands, it helps to get the crunchy texture to your namkeen pare.

               *To check oil is enough or not, take some flour mixture in hand and try to make a ball with it. If you are able to make a ball then oil is enough otherwise, add 1-2 tablespoon more oil and mix it well again.

              *Oil helps to make namkeen pare flaky and crunchy.

KURKURIT BHINDI / CRISPY OKRA

Kurkuri Bhindi or Crispy Bhindi is a delicious version of bhindi made famous by restaurants and a pleasant variation of bhindi masala. Kurkuri means crispy and bhindi is okra/ ladies finger, is exactly what it means literally. It goes intensely well with dal-chawal or just as a snack. The best part is though it is a little fancy to look at but it’s easy to prepare and needs very few ingredients which are available in your kitchen pantry. Bhindi is one of the favourite vegetable of all kids, so if you get bored with the regular version of yours then go for making this recipe and I am sure kids will just love it. Lady’s finger is a great source of nutrients and evn aids in weight loss and controlling blood sugar levels. It also improves digestion as well. Kurkuri Bhindi is a spicy fried snack or main course dish made using okra, gram flour and some spices. It is very irresistible and can be prepared in minutes. Here is how to make Kurkuri Bhindi with step by step photos. Do try and share your feedbacks below in the comment box.

INGREDIENTS:

250 gms Bhindi/ Ladys Finger, cut into thin strips

1 teaspoon Chaat Masala

½ teaspoon Dry Mango Powder/ Amchur Powder

1 teaspoon Red Chilli Powder

1 teaspoon Garam Masala

Salt to taste

 4 tablespoon Besan/ Gram Flour

½ Lemon Juice

 Oil

METHOD:

STEP 1 – Wash, wipe out the bhindi and cut into thin strips vertically.

STEP 2 - In a mixing bowl, add bhindi strips, chaat masala, amchur powder, red chilli powder, salt and garam masala. Mix well and set aside to marinate for 10-15 minutes.

STEP 3 – Heat sufficient oil in kadai.

STEP 4 – Now add gram flour to marinated bhindi and mix it well till coated evenly.

STEP 5 – Put the marinated bhindi strips in hot oil and deep fry ill golden brown in colour and nice crispy.

Flame should be high. Drain on tissue paper.

STEP 6 – Put on serving plate and drizzle lemon juice and mix well.

Serve hot with chapatti/ paratha or dal-chawal and enjoy. 

NOTES: *Wipe out bhindi using a kitchen towel before cutting them into slices.

                    *To make this recipe of Kurkuri Bhindi, it should be sliced thinly.

                    *If you don’t like, discard as many seeds as possible.

              *Make sure to rest bhindi after adding spices for at least 10 minutes. Bhindi will release the moisture which helps to bind the besan which is added later.

             *Flame should be high while frying the bhindi. Low flame will not result in crispy bhindi.

               *You can replace besan with rice flour or use half + half quantity of rice and besan flour.

PHODNICHE VARAN

This is yet another simple, basic and easy recipe for the beginners. Its a good side dish for those who don't like plain tuvar dal. In central plains, tuvar dal is a big part of the diet. A meal without tuvar dal is unheard of in our home. Dal supplies most of the protein in the vegetarian Indian diet. Very delicious and requires very few ingredients and ready in few minutes. This is also very useful and handy recipe when you are in a hurry and have to prepare some food quickly. You can prepare it with leftover tuvar dal also. Or the best option when your fridge is empty on weekends and want to make something healthy and quick.This is my aai's version of making "Phodniche Varan". This is a family recipe of sorts. This dal was prepared mostly on weekends mostly with kelache shikran in our kitchen when I was growing up. In Marathi "Phodni" is the word for "Tadka" or " Tempering" and "Varan" refers to "Cooked Dal".  I mostly prepare it at dinner time, but you can have it with any meal. Tastes awesome with chapati or steamed rice/ bhaat. So try this no fuss free and easy next time when you want to make dal and I tell you, it won't take much of your time and your family will going to love it.

INGREDIENTS:

1 Cup Cooked Tuvar / Toor Dal

2 tablespoon Oil

½ teaspoon Cumin Seeds

½ teaspoon Mustard Seeds

7-8 Garlic Cloves, roughly chopped or roughly crushed

1 medium Onion, chopped finely

1 small Tomato, chopped

½ teaspoon Turmeric Powder

2-3 teaspoon Red Chilli Powder

Salt as needed

¼ teaspoon Asafoetida

A sprig Curry Leaves

Chopped Coriander

METHOD:

STEP 1 – Wash and cook tuvar dal in pressure cooker for 3-4 whistles.

STEP 2 – Let the pressure release. Mix cooked dal and water and mash it with hand masher/ ravi.

STEP 3 – Heat a pan with oil on medium heat.

STEP 4 – Crackle cumin seeds and mustard seeds. Add asafoetida.

STEP 5 – Add chopped onion, garlic and curry leaves[do not have, so not added] and cook it for 3-4 minutes or until rawness vanishes.

STEP 6 –  Add turmeric powder, red chilli powder and mix well.

STEP 7 –  Add chopped tomato and cook it for 3-4 minutes. 

STEP 8 – Then add cooked and mashed dal. Add some more water and mix well.

STEP 9 – Season it with salt and mix very well.

STEP 10 – Bring it to 1-2 boil. Just let the dal mixture come up once and switch off heat.

 STEP 11 – Add chopped coriander, mix well. Dal is ready to serve.

Serve it piping hot with steamed rice or chapatti.